Nuremberg Sausage Pan with Mustard Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g potato (s), cut into pieces
- 6 small sausages (Nuremberg sausages)
- 2 tablespoons oil
- 1 cup cream
- 1 tablespoon mustard
- salt
- Pepper, black
- 0.5 ½ bunch spring onion (s), cut into strips
- 3 m carrot (s), cut into cubes
- 150 g peas, frozen
Print Recipe
Pin Recipe Instructions
- Halve the grilled sausages, heat the oil in a pan, fry the sausages in it for 5 to 6 minutes. Remove and set aside. Place the potatoes in the frying fat and fry for approx. 15 minutes over a medium heat.
- In the meantime, cook the peas in salted water with the diced carrots for 5 minutes. Drain, quench and drain.
- Add the spring onions to the potatoes, fry them briefly, then deglaze with the cream, add the mustard, season well with salt and pepper, at the end of the cooking time add the peas, carrots and sausages, let everything steep again.
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